Blondies are the white chocolate sisters of brownies and they are just as fudgey and divine. These Hot Cross Blondies are of course inspired by the Easter favourite hot cross buns. I’ve added mixed spice, dried fruit and some extra white chocolate chips for good measure! As much as I love all the chocolate and Mini Eggs at Easter, I do like a more simple recipe too and one that leans towards the more traditional Easter flavours. Of course blondies aren’t a traditional Easter bake, but these Hot Cross Blondies are a tasty twist on classic Easter flavours. If you like hot cross buns, you will definitely love these blondies!
Step by step…
After gathering together the ingredients, I started by melting the butter and light brown sugar together in a pan on a low heat.
I took the pan off the heat and added the white chocolate, then I stirred it until the chocolate melted.
Then I transferred the mixture into a mixing bowl and whisked in the eggs. Next, I whisked in the flour and mixed spice.
I stirred the white chocolate chips and mixed fruit the batter, then poured it into a lined traybake tin. It baked for 30 minutes.
When the blondies were full cool, I removed them from the tin and cut them into squares. I made a simple icing using icing sugar and water, and piped crosses onto the blondie slices.
Tips for making the Hot Cross Blondies:
- You can use any mix of dried fruit that you prefer. I used a mixture of sultanas, currants and mixed peel.
- If you don’t have a piping bag, you can drizzle the icing all over the blondies using a spoon, you won’t get the cross effect, but it will still look pretty!
- The blondies can be frozen if you wrap them well for up to 3 months.
Recommended equipment & ingredients*
|Traybake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Piping bags||Mixed spice|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Hot Cross recipes…
|Hot Cross Buns||Hot Cross Muffins|
Hot Cross Blondies
Spiced white chocolate blondies with fruit and icing crosses
For the blondies
- 200 g Butter or baking spread
- 300 g Light brown sugar
- 150 g White chocolate broken into squares
- 3 Eggs large
- 225 g Plain flour
- 2 tsp Mixed spice
- 100 g Mixed dried fruit
- 50 g White chocolate chips
For the icing
- 55 g Icing sugar
- 1-2 tsp Water
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
Melt the butter with the light brown sugar in a pan on a low heat
Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes
Transfer the mixture to a mixing bowl. Add the eggs to the mixture, keep whisking as you pour them in
Add the flour and whisk it in, then stir in the mixed fruit and white chocolate chips
Pour the batter into the lined traybake tin
Bake for 30 minutes until risen all over and golden on top
Leave them to cool completely in the tin before removing and slicing into pieces
Make an icing by mixing together the icing sugar and water. Add the water slowly as you may not need it all
Use a piping bag with the end snipped off to pipe crosses over the blondies
Store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Blondie recipes!
Or you might like more of my Easter recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Feast Glorious Feast.